In culinary school you learn the importance of a good stock; what I learned was how easy it can be if you do it properly. Make it in big batches twice a year and freeze it. There is nothing better when you are sick then making a homemade chicken soup if you already have the stock made!
Tip: Freeze some in ice cube trays so you can add quick and easy flavour in small quantities!
(makes ~ 2L))
2 lbs chicken parts, necks, backs, bones and\or meat
1 onion, roughly chopped
1/2 carrot, roughly chopped
1/2 celery stalk, roughly chopped
3 springs fresh thyme
1 bay leaf
5 or 6 black peppercorns
several sprigs of fresh parsley
water
Chop any large piece of chicken into at the most 4″ long pieces. Trim any excess fat or skin and discard. Put poultry in a big soup\stock pot. Add enough cold water to cover the chicken. Bring to a simmer. Be very careful not to boil.
Simmer uncovered for about an hour, occasionally skimming impurities. Do not stir.
Add in the onion, carrot, celery, thyme, bay, peppercorns and parsley. Simmer for anoth 1-2 hours.
Gently ladle through a strainer into a metal container. Cool quickly. (The best way toi do this is put it in a sink of cold or ice water and stir regularly). Label and refrigerate.
Store in the fridge overnight. During that time the fat will solidify making it easier to remove. Skim off the fat. Freeze or use as desired.
